Monthly Archives: November 2016

Now that the holidays are coming around, it is also time to start busting out the chocolates in case you haven’t already. You’ll see a lot of See’s chocolate boxes, but also a lot of Ferrero Rocher platters (or mountains if you’ve seen their most recent commercial). Ferrero Rochers are those hazelnut chocolate candies that nobody seems to dislike. So when thinking of a cheesecake, which I am a sucker for, what better thing to pair a hazelnut chocolate candy with than Nutella! This is also a no-bake cheesecake (well I guess that’s not true since you do bake the crust). But anyways, I found the recipe Ang Sarap, another blog, and I must say that it turned out pretty good. Although his was prettier…not going to lie.

Ingredients:

Crust

2 cups crushed Oreos (I tried to scrape the frosting out (and eat it) as I found it made crushing them harder)

3 tbsp unsalted butter, melted

Filling

~16oz cream cheese, softened

⅔ cup powdered sugar

3 cups thickened cream or whipped cream, chilled

4 tsp unflavored gelatin

2 tbsp hot water

6 pcs Ferrero Rocher, roughly chopped

Topping

4 (ore more) tbsp Nutella

3 tbsp milk

2 tbsp powdered sugar

8 pcs Ferrero Rocher

Chocolate shavings (optional)

Directions:

Combine Oreos and melted butter, and press it in a 9 in pie pan, spread evenly and packed well

Bake 350 degrees for 10 minutes

Chill in fridge for around 20 minutes.

Place softened cream cheese and sugar in a bowl together; mix with electric mixer until creamy.

Dissolve gelatin in hot water then let it cool for a while. Add to the cream cheese mixture, continue to beat until mixture becomes fluffy.